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2012-11-29
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Rather nice service: The reservations which were made had vanished, but we were none-the-less promptly seated. Offering freshly prepared gourmet versions of many local and international foods, the selection is quite impressive. This comes at a price - if for no other reason than in a high-class hotel. Like most buffet meals, the portions were kept down in order to enjoy and sample the greatest variety of foodstuffs. The first remove was an assortment bits from the counter closest to the entrance
Offering freshly prepared gourmet versions of many local and international foods, the selection is quite impressive. This comes at a price - if for no other reason than in a high-class hotel. Like most buffet meals, the portions were kept down in order to enjoy and sample the greatest variety of foodstuffs.
The first remove was an assortment bits from the counter closest to the entrance. All the BBQ meats tasted fine. The BBQ pork (sha siu) was very nicely done with a honey-like taste. However, the duck was a poor cut: Mostly bones - not a fragment of breast meat about (or drumbs). The pork slices with dressing in the middle were quite well done with both the pork and dressing flavours complimenting one-another. The rice (a variant of Yeung Chow) was not quite as striking as it could have been -- there was little difference between this and the same dish served by most Chan Tings.
The Hoi Nam Gai was quite. A great cut of meat without tough fibrous connective tissue (ie tendons and the like). It was very lightly flavoured; as was the rice. The soup (which, presumably) flavoured both of them was impressively non-salty and very rich; but not to the extent of being overpowering. The three dipping sauces were well done, but could have done with being a bit more powerful as they were dim echoes of other establishments condiments (for hoi nam gai). The black dipping sauce was in liquid form (whereas it is usually sort of a thick syrup). The difference in consistency is not bothersome; but the lack of boldness in the taste was. The steamed soup was VERY rich indeed. Not overpowering, but simply bold and elegant. And this is one of the few places where you can find it made (apparently). It really brought out the richness of the black-chicken flavour. This place is renowned for such and as soon as it is ready, a queue immediately forms. If you miss your chance, it will be necessary to wait at least 30 minutes for the next wave.
next came a remove from the counter furthest from the entrance. This was less than stellar. The dal curry was too 'loose' - lacking the proper consistency. It was also bland in terms of taste. Similarly for the chicken curry. Bit of a let down here as I rather like Indian cuisine. The naan was fine (could sort through several to find one without burn marks). The samosa lacked the spiciness which I am used to in samosas. Come to think of it, so, too did the sauces. However, given the expected clientelle this criticism of taste may not be appropriate (I am used to authentic Indian meals - with the inherent spiciness). My opinion of the lack of proper consistency/texture of the dishes remains. Even the brianni was a bit dry. The kebobs (both tandoori chicken and lamb) were quite well done by comparison.
Now for some desserts: The shredded candies ginger atop the creme brulee was inspired! Absolutely brilliant as the two tastes complimented each other perfectly: The zinnyness of the ginger offsetting the placidity of the brulee. The white fungus soup was reasonable -- but did not differ significantly from the same fare available outside this establishment. The glass of pina cotta was quite well done with the lemon gell atop adding some zest to the creamy bit below.
The crepes are suitable for those who like chocolate. I don't. And the absence of berry sauce (but did have strawberries) to compliment the strawberries was mystifying (given the location of the establishment). This is one thing that would take little effort to improve upon. The creme being on the outside was a bit reflective of a low skill level in preparing a crepe (at least compared to other establishments). The layer cake was interesting - if only for the think layer of freshly baked meringue atop. Quite nice in terms of culinary skill and texture, helping to offset the relative blandness of the cake itself.
题外话/补充资料：
Great place to get stuffed, all the same.
Tea served is loose leaf. - nice rich flavour; good touch!
Nice open-kitchen concept! Looked so clean you could eat off it ;)
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
